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Whether it's homemade puree or canned pumpkin, here are 50 recipes to use up leftovers. ... Get the recipe: Creamy Pumpkin Soup. Dish by Dish. Moist, fluffy and tender, these gluten-free pumpkin ...
Savory Dips. Pumpkin purée can work its sweet and savory magic in all kinds of fun dips, too. Stir some into store-bought or homemade hummus for a quick after-school snack, or whisk it into a ...
We rounded up some of our favorite fall flavors (with deliciously creative takes), like pumpkin soup, butternut squash soup, and broccoli cheddar soup in a bread bowl (yes, a bread bowl 😍).
Plus, it's versatile enough for both sweet recipes (like pumpkin angel food cake and pumpkin scones), savory applications (think pumpkin risotto and pumpkin pizza), and heck, even our dogs can eat it.
Keep leftover pumpkin puree and canned pumpkin (here’s the truth as to whether canned pumpkin is real pumpkin or not, by the way) in an airtight container in the refrigerator.
4. Baked Butternut Squash. Butternut squash is a great low-calorie and gluten-free side that’s still starchy and hearty. It’s also a powerhouse loaded with essential vitamins and minerals.
Bloom gelatin in ice water; Combine the glucose, water, sugar and cinnamon sticks in a saucepan and heat to 238 degrees. Remove the gelatin from the ice water and carefully melt over low heat.
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